There are any number of books on veg growing, usually a bit depressing as there seems so much that can go wrong but there are fewer guides on what to do when it all goes right and you have a crop and even more miraculous you have a glut. (courgettes being the worst offender). So – you need a kitchen companion, a guide to growing and some inspiration for the cooking. Here it is, Darina Allen’s invaluable kitchen companion. As a self-taught gardener – and cook I’ve found a whole new information source in Grow, Cook, Nourish, the how-to is good, the recipes are fresh and inviting and most valuable of all – shows how much of a plant you can eat – runner bean leaves and young carrot tops for example. A five star book for any cook or gardener. ~ Sue Baker
Celebrating 40 years of the Ballymaloe Cookery School Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017 Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries. 'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly 'No matter how many new or recherché ingredients Allen uses, her recipes are grounded and she writes with good sense.' Diana Henry, Guardian
